This is a delicious brownie bites recipe from my latest Victoria Classics TEA PLEASURES magazine, one of the Hoffman Publications I feel I cannot live without. The icing is so shiny and pretty; they will be just as good to admire as enjoy eating.
- 20 oz Semisweet chocolate, chopped and divided
- 1/2 cup unsalted butter, cut into pieces
- 2 tbsp cocoa powder
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3/4 cup flour
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup finely chopped toasted pecans
- 1/4 tsp salt
- 1/2 cup toffee bits
- 3/4 cup heavy whipping cream
- Preheat oven to 350°. Spray an 8-inch square baking dish with nonstick baking spray with flour; set aside.
- In a large heatproof bowl, set over a saucepan of simmering water, combine 4 oz chocolate and butter, and stir until melted. Remove from heat, and whisk in cocoa powder and sugar. Whisk in vanilla extract. Add eggs, 1 at a time, beating well after each addition. Stir in flour, chocolate chips, pecans, and salt.
- Pour batter into prepared baking dish, and bake 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove baking dish from oven, and let cool on wire rack. Using a 1 1/2″-inch round cutter, cut into brownies. Place rounds on a wire rack over a sheet pan.
- In a large heatproof bowl, set over a saucepan of simmering water, combine remaining 16 oz chocolate and cream, stir until melted. Pour warm ganache over each brownie bite to form an even coating, letting chocolate drip over sides. Top with toffee bits, and refrigerate until cool.
Makes approximately 24 brownies. Prep time: 20 minutes Bake: 30 minutes
I love a good afternoon tea, complete with English breakfast tea, scones with clotted cream and jam, and assorted pastries, such as the ones listed above. It is a great reason to break out your best dishes and invite the girlfriends over for a chat and relaxing visit. What are you waiting for?
Check out our other recipes here: